Moo Goo Gai Pan is a classic Chinese-American dish featuring tender chicken breast, mushrooms, and a variety of crisp vegetables in a savory sauce. Perfect for a quick and healthy meal.
Preparation time
20min
Cooking time
10min
Ingredients
4 Servings
- 150 g broccoli
- 100 g carrots
- 450 g chicken breast
- 240 ml chicken broth
- 2 tbsp cornstarch
- 2 cloves garlic
- 1 tbsp ginger
- 3 green onions
- 150 g mushrooms
- 100 g snow peas
- 2 tbsp soy sauce
- 2 tbsp vegetable oil
- 100 g water chestnuts
Directions
Step 1
Thinly slice the chicken breast and combine with 1 tbsp soy sauce and 1 tbsp cornstarch. Set aside to marinate for 15 minutes.
Step 2
In a small bowl, combine the chicken broth, 1 tbsp soy sauce, and 1 tbsp cornstarch. Set aside.
Step 3
Heat 1 tbsp vegetable oil in a large skillet or wok over medium-high heat. Add the chicken and stir-fry until no longer pink, about 5 minutes. Remove and set aside.
Step 4
In the same skillet, add the remaining 1 tbsp vegetable oil. Add the garlic and ginger, and stir-fry for 30 seconds until fragrant.
Step 5
Add the mushrooms, broccoli, carrots, snow peas, and water chestnuts. Stir-fry for 4-5 minutes until the vegetables are crisp-tender.
Step 6
Return the chicken to the skillet and add the chicken broth mixture. Cook and stir until the sauce has thickened, about 2-3 minutes.
Step 7
Stir in the green onions and serve hot over steamed rice.